Family Friendly Fridge Dill Pickles

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This summer in our Farm Discovery fields we decided to grow cucumbers, but not just any cucumbers, pickling cucumbers! They grew wonderfully and gave us more harvest then we knew what to do with. So, we did what you do with cucumbers and made pickles. We played around with a few different recipes with the

Lemon Tumeric Tonic Recipe

In California our weather allows us to grow citrus almost year round! And when the apple season wanes (although apples can be stored for quite a while) lemon season is picking up. On the farm we have Meyer lemons and Fuji Apples right now. Combine them and you can have all sorts of delicious recipes.

Baked Parsnip Fries!

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Parsnips are in abundance during winter months. They are sweet and nutritious but, unlike carrots, need to be cooked. Baking is a quick and easy way to make a warming winter treat from a delicious root! Ingredients: Parsnips Salt Olive Oil Seasonings (Curry is a delicious addition! ) Instructions: Preheat oven to 45o degrees. Slice

  • Membrillo (Quince Jam)

Fall Recipe For Membrillo (Quince Marmelade)

Membrillo is a semi-solid jam made from quince. Quince are related to pears and apples, but have a fruity taste similar to a guava. Membrillo makes a delicious addition to cheese and crackers or butter and toast. Ingredients 4 lbs of Quince 4 cups of sugar Instructions Clean the quince and peel the skin. Set

Chavela Recipe

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We made Chavelas this Saturday and Sunday at the Live Earth Farmstand during the annual Blackberry, tomato, pepper U-Pick! Chavelas are a beautifully red, seasonal, refreshing drink with a kick to it. Here is our Farm Discovery Chavela recipe (a mix of a few recipes out there) for a spicy and refreshing seasonal brew! Add

Persimmon Pudding

What a delectable treat for a winter day! This recipe uses Hachiya persimmons, which are best for baking. If you aren't quite ready to bake, but your persimmons are getting soft, freeze the fruit for use later. If you do this, remember to remove fruit for thawing one day before baking. Ingredients: 4-6 mushed up Hachiya

Warm Dates with Olive Oil, Sea Salt & Lemon Zest

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Dates are something I’ve been a bit obsessed with lately. I’ve been eating them with everything, whether I stuff them with peanut butter as a quick bite or chop them up and add them to wild rice with herbs and almonds, they are so versatile. I use them in baking, cooking, smoothies and snacks.  This

Stuffed Tomatoes and Peppers

This dish is simple yet delectable dish. And with the tomatoes and peppers going off right now, this seems to be a great dish and one the kiddos will love to help with. Ingredients: 2 lb mixed tomatoes and/or bell peppers (approx 15 vegetables, less if they are large) Rice Mixture 2 cups of cooked

Butternut Squash Mac and Cheese

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Autumn is upon us, and I am seeing shades of orange and red everywhere I go-many in the form of pumpkins and winter squash. We finally harvested the majority of our squash and pumpkins and now its time to cook up those quintessential fall dishes. I have made pumpkin bread, pumpkin pancakes, squash and apples,